Corn Cheese Soup Recipes

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CORN CHEESE SOUP

Steps:

• Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
• If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
• Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
• Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!

CORN AND CHEESE CHOWDER

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

CHEESY POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

CORN SOUP

Steps:

• Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
• Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
• Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

CREAM OF CORN CHEESE SOUP RECIPE - (4.7/5)

Steps:

• Place corn kernels and creamed corn in a saucepan. Stir in stock and bring to a boil over high heat; let simmer. Stir in the pimiento cheese until dissolved. Pour cream into a bowl. Temper the cream (to prevent curdling) by stirring some of the hot liquid from the soup into the cream. Take this warmed mixture and stir it into the soup. Simmer over low heat 5 minutes. Garnish with diced spring onions and chips, if desired.

SPICY SOUTHWEST CORN-CHEESE SOUP

Steps:

• Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.
• Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
• Serve topped with the crushed chips.